This is a healthier raspberry muffin recipe! It features gluten free flours, reduced butter content, and a combination of applesauce and stevia for the sweetener. The trick to making these muffins light and fluffy is whipping the egg whites into a foam and folding them in gently at the end.
1/2 c gluten free oats, ground into a powder with a food processor or blender
1/2 c almond meal
1/3 c coconut flour
1.5 tsp baking powder
1/2 tsp salt
3 eggs, whites and yolks separated
3 tbs butter, melted (can sub melted coconut oil)
1/3 c greek yogurt (plain)
1/3 c unsweetened applesauce
3 droppers full of liquid stevia OR 1/4 c honey, maple syrup, or agave nectar
36 fresh raspberries
1. Preheat oven to 350. In one bowl, combine all dry ingredients. In a separate bowl, combine all wet ingredients except egg whites and raspberries.
2. Whip the egg whites into a stiff foam using a hand mixer or stand mixer.
3. Combine wet and dry ingredients. Fold in the egg whites gently. Fill a muffin tin lined with cupcake liners with the batter. This should fill 12 liners 3/4 full.
4. Press 3 raspberries into each muffin. Bake for 25-27 minutes or until a toothpick inserted into the center of a muffin comes out clean.
I’m bringing these to bible study this morning! They’ve already passed my taste test. Moist, light, and just a little sweet!